I love sesame noodles warm or cold. My cold version is great for a packed lunch or a simple dinner on a warm night. A drizzle of chili crisp adds a tingly dose of spice.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes

Serves: 4

Ingredients

  • 1/2 lb. whole wheat spaghetti
  • 1 Tbs. toasted sesame oil
  • 1/4 cup peanut butter
  • 2-1/2 Tbs. reduced-sodium soy sauce
  • 2 tsp. rice vinegar
  • 2 tsp. brown sugar
  • 1 Tbs. minced ginger
  • 4 cups shredded crisp lettuce
  • 1 mini cucumber, sliced
  • 1 scallion, sliced
  • 1 Tbs. toasted sesame seeds
  • 4 tsp. chili crisp (optional)

Instruction

  1. Cook the spaghetti according to the package instructions. Drain, then rinse under cold water until cool. Transfer to a large bowl and toss with the sesame oil.
  2. In another large bowl, whisk together the peanut butter, soy sauce, vinegar, sugar, and ginger with 2 Tbs. water until smooth. Toss the noodles in the mixture until well combined. 
  3. Arrange the lettuce in 4 bowls. Top with the dressed noodles. Garnish with the cucumber, scallions, and sesame seeds. Serve with the chili crisp (if using).

Nutrition Information

Per serving (2 cups):

  • Calories: 440
  • Total fat: 19 g
  • Sat fat: 2.5 g
  • Carbs: 58 g
  • Fiber: 8 g
  • Total sugars: 7 g
  • Added sugars: 3 g 
  • Protein: 15 g
  • Sodium: 520 mg
Spring & Summer Vegetables cover

Booklet

Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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